Pork Belly Yaki Udon

Ingredients

• 200g Wicks Manor Pork Belly, thinly sliced
• 1 serving frozen Udon Noodles
• 2 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil
• 1 tbsp Dark Soy Sauce
• 1 tbsp Brown Sugar
• 1 Shitake Mushroom
• 5 cloves Garlic, minced
• ½ Onion, thinly sliced
• 1 Carrot, julienned
• ½ Head Cabbage, shredded
• ½ cup scallions, sliced (reserve some for garnish)
• Chili oil, for garnish
  

Instruction: 

1. In a small bowl, mix together soy sauce, oyster sauce, sesame oil, dark soy sauce, and brown sugar. Set aside.
2. Heat a pan over medium heat. Add the pork belly and cook until golden and crispy. Remove and set aside.
3. In the same pan, sauté the onion for 3–5 minutes until soft. Add garlic and cook until fragrant. Toss in the carrot, cabbage, and most of the scallions (save some for garnish). Stir-fry until slightly wilted but still crisp.
4. Cook the frozen udon according to package instructions. Drain and loosen with a bit of warm water if needed.
5. Add the udon and pork belly into the pan. Pour in the sauce and stir-fry over high heat until everything is evenly coated and caramelized.
6. Plate the yaki udon, top with extra scallions and a drizzle of chili oil. Serve hot.
   

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